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Japanese Art 
q. t Marsh & Co ; 

625 MAHHET ST I 



iOMESTIC J1P1I. 



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IN 



BY 



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VOLUME I 



YOKOHAMA. : 
PRINTED BY THE YOKOHAMA SEISHI BUNSHA. 



1895. Jjjl 



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9 



•^DOMESTIC JAPAI. 

ILLUSTRATED DESCRIPTIONS OF ARTICLES USED 
IN JAPANESE DAILY LIFE. 



FIRST VOLUME.- KITCHEN UTENSILS. 

" Knriya " or " IZaitlohoro^ Kitchen* 



Fig. 1. — Kome-bitsu. Rice-box, a 
wooden box ranging in size 
for storing cleaned rice. 
„ 2. — Masu. A small wooden box 
used for measuring the capa- 
city of grain. 
(a.) Isshd-masu. A measure for 
1 sho (equal to ]0 go or 
109. 3 7 . 5 cubic inches, about 
1 qt. 1 pt. 3 oz. 1 dr. Imp.) 
(b.) Ichigd-masu. A measure 
for 1 go (equal to T V h of a 
sho or 10. 937 cubic inches, 
or 5 T \) oz. I nip.) 
(c.) Kakibo. A sticker used in 
measuring rice. . 

3. — Kome-kashi-oke. A wooden 
tub for washing rice before 
boiling. 

4. — Koine-tog i. Rice-washer, 
used in Fig. 3. Is grasped by 
handles and turned from right 
to left in the rice and water. 

,, 5.' — Kome~age-za.ru. A basket 
for draining rice after washing. 

,, 6. — Meshi-bitsu. Rice-tub, a 
round wooden tub with cover, 
— made of arbor vita (Thuya- 



pisifera) in which rice is put 
after boiling. It is generally 
called Ohachi. 
Fig. 7. — Meshi-bitsu-ire. Bice-tub 
jacket, made of straw, lined 
with paper, and stained with 
Shibu (juice expressed from 
unripe persimmons), — is 
round and has a cover. In 
this the Meshi-bitsu is placed 
in winter, to keep the rice 
hot. 

,, 8. — Zaru-ohachi. A round bas- 
ket with cover for same use 
in summer. 

„ 9. — Shamoji. A w r ooden spatula, 
oblong and slightly concave, 
— mostly used in serving rice. 

10. — Shaku&hi. A wooden ladle, 
round and deep, used mostly 
as a soup ladle. 

(a.) Ami-shakushi. Mesh ladle, 
with head of tinned copper 
or brass, and wooden handle, 
— used for serving boiled 
food or stew. 

11. - — Chirirenge. A porcelain 
spoon, short and small, shaped 



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FIRST VOLUME^ — KITCHEN UTENSILS. 



like a petal of the Lotus- 
flower. 

Fig. 12. — Seird. Steaming basket, 
for cooking food by steam. 
May be round or square, 
with woven bamboo bottom, 
through which the steam 
e liters. 

,, 13. — Gozen-mushi. A copper 
vessel used for steaming boiled 
rice, — has a movable per- 
forated upper bottom, through 
which steam passes from hot 
water in the lower compart- 
ment. 

i3 14. — Nabe. A pot for boiling 
fish, vegetables and other 
food, — looks like Kama but is 
shallower, 
(a.) Tetsu-nabe. An Iron pot. 
(b.) Akagane-nahe. A Copper 

pot, generally tinlined. 
(c.) S kinchin-nab e. A Brass pot. 
(d.) Donabe. An Earthen pot. 

15. — Horohu. A kind of flat 
earthen pan, for roasting rice, 
beans, salt, &c, — also called 
Iri-nabe, firing pan. 

16. — Hdchd-halce. A knife case. 
The knives in the case are 

{a.) Nahiri-boclw. Vegetable 
knife, having a thin blade, 
— also called Usu-ba. 

(b.) Sashimi-bOchd. A knife with 
very narrow long blade, 
used in preparing Sashimi 
(= raw flesh of fish, 'sliced 
thin, and eaten with soy.) 

(c.) Beba-bochd. A knife with 
broad, thick blade, used in 
cutting fish, chicken, &c. 



Fig. 17. — Manaita. A wooden chop- 
ping block for cutting and 
dressing vegetables, fish, &c 
Is thick and has two legs. 

18. — Kawa-mulci. An instrument 
for peeling radishes, carrots, &c. 

19. — Sen-nin-mai. An instru- 
ment for shaving radishes, 
carrots, &c. 

,, 20. — Oroshi. A grater made of 
tin-plated copper or porcelain, 
for grating radish, horse- 
radish, &c. 

21. — Yucle-age-zaru. A bamboo 
basket with wooden handle, 
used in dipping out boiled 
vegetables. 

22. — Me-zaru. A small bamboo 
basket roughly braided, in 
which vegetables are kept. 

,, 23. — Kame-noho-zaru. A large 
open basket with round 
bottom, resembling in shape 
a turtle shell, from which it 
takes its name. 

,, 24. — Ko-zaru. A small, round, 
open basket, finely braided. 

,, 25. — Suino. A strainer for draw- 
ing off water from vegetables, 
— looks like a sieve, and its 
bottom is made of horse-hair 
closely woven. 

,, 26.- — Suri-bachi. A deep earthen 
mortar with finely cut inside 
surface, used for pulverizing 
miso (a kind of relish, made 
of beans, w 7 heat and salt), 
Sesamum orientalis, &c. 

,, 27. — Suri-kogi. A wooden stick 
or pestle, made of Zanthoxy- 
lum piperitum stems. 





Fig. 25 



Fiy.26 




Fia. 23 




FIRST VOLUME. — KITCHEN UTENSILS. 



Fig. 28. — Miso-koshi. A kind of sieve, 
with bottom of coarsely 
braided bamboo, and frame 
of bamboo, used for straining 
pulverized miso. 
,, 29. — Midzu-game. Water Jar. j 
An earthenware jar for drink- 
ing water, with Hishaku (a 
bamboo dipper) resting on its 
cover. 

,, 30. — Teohe. A wooden pail for 
carrying water. A small bam- 
boo dipper lies on it. 

,, 31. — Midzu-koshi. Water filter, 
a kind of Snino with bottom 
of victoria lawn. 

,, 32. — Zdkin-oke. A wooden bucket 
used in washing Zokin or 
house cloth. The cloth on 
its handle is Zokin made of 2 
or 3 thickness of cotton cloth 
quilted together. Is used for 
cleaning floors, thresholds, &c. 
33. — Ko-oke. A small, round, 
wooden tub with bamboo or 
iron hoops, made of long, 
thin splits of wood, either 
Cryptomeria Japonica or 
Thuya pisifera. 

,, 34. — Safu-bd. A small wooden | 
tub with handle, used for 
dipping up water. Is rounded | 
in shape, but narrow on one 
side, and somewhat resembles 
a monkey's face, hence its j 
name. — It is also called Kata- 
te. 

35. — Gomi-tame. A box for hold- 
ing dirt and refuse matter. 

36. — Kusa-boki. A broom for 
sweeping the ground. Is made 



of dried branches of a grass 
(Kochia Scoparia) tied to- 
gether. 

Fig. 37. — Ghiri-tori. A dirt pan, — 
also called Gomi-tori. 
,, 38. — Nagashi. A shallow, open 
box, with legs (a portable 
sink), for holding vessels to be 
w r ashed, — has a drain-hole in 
one corner. 
(a.) is Tawashi. A small bundle 
of the bark of chamaerops 
excelsa, or the root of a 
grass (anthistiria arguens 
var Japonica) or of straw 
rope, — used for scrubbing 
pots, kettles, &c. 
„ 39. — Shi-chi-rin. A small portable 
furnace, made of earth or 
stone, used for cooking pur- 
poses. The picture shows 
Yakwan or tea kettle in place, 
over a charcoal fire. 
40. — Shibu-ucliiiva. A coarse fan, 
stained with persimmon sap 
or Sliibu, — used to start the 
fire in Shi-chi-rin. 
,, 41. — Sumi-tori. Coal scuttle, a 
small box used for holding 
and carrying charcoal. 
,, 42. — Sumi-dawara. A bale con- 
taining charcoal, — is made of 
the stems of a grass (Phrag- 
mites communis) bound toge- 
ther. 

Sumi. Charcoal made from 
wood of the Kunugi or 
Quercus Serrata, Nara or 
Quercus Crispula, Kashi or 
Quercus Acuta, &c. charred 
in a kiln. Is used in Shi- 



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FIRST VOLUME. — KITCHEN UTENSILS. 



chi-rin and Hibachi or 
brazier. 

Fig. 43. — Kana-ami. A net work of 
copper or iron wire, — used in 
toasting food. 

44. — Tek-7eyu. A gridiron made 
of iron wire, for broiling fish, 
meat, &c. 

45. — Takigi. Firewood used in 
furnace, — is also called Maki, 
or Taki-mono. 

,, 46. — Hikeshi-tsubo. A rough 
earthenware pot with cover, 
in which burnt wood is ex- 
tinguished. 

„ 47. — Hi-uchi-bako. A small box 
holding implements used in 
producing fire. 

(a.) Hiuchi-ishi. A flint for 
striking fire. 

(b.) Hiuchi-gama. A steel for 
striking fire. 

(c.) Hokuchi. Tinder (cinder of 
the stem of a grass, abutilon 
avicennae) used with the 
flint and steel, to catch the 
sparks. 

(d.) Tsukegi. Small, thin strips 
of wood, having one end 
tipped with sulphur, used 
with Hokuchi to start a 
flame. 

,, 48. — Suri-tsukegi. Matches. 
49.— Kamado. A kiln made of 
earth, stone or bricks, over 
which Kama or Nabe is placed 
when in use. Is also called 
Hettsui or Kudo. Wood for 
burning in same is stored in 
its lower partition. 



(a.) Kama. An iron pot for 
boiling rice or water. Is 
. made of wrought iron, deep 
and round, and has a flange 
on its outside. On the 
right side of Kama are 
Hibashi or fire tongs. On 
the left are Tsukegi. 

{b.) Gha-gama. A tea pot of iron 
or tinned brass. Has flange 
on its lower part, is narrowed 
at top and has a small 
mouth. Leaning to the 
left of Chagama is Hifuki- 
dake, a hollow bamboo, with 
all its joints except the last 
planed off. This is used as 
a blowpipe to rouse the fire. 

Fig. 50. — Jiii-no. A fire shovel made 
of copper or iron, with a 
wooden handle. 

51. — Kama-shiki. A stand for 
Kama when removed from 
the fire. 

52. — Hae-cho. A wooden safe to 
protect food from flies and 
insects. Has silk gauze 
stretched over its sides to 
admit air. On its upper shelf 
is Donbiiri, porcelain bowl. 
On its middle shelf is Ju-bako, 
a nest of boxes (Fig. 68). 
On its lower shelf is Tsubo, a 
round porcelain jar, with com- 
pressed mouth. 

„ 53. — Zen. A dining table. 

(a.) Meshi-jaivan. A porcelain 
bowl with cover for rice. 

(b.) Wan. A lacquered wooden 
soup bowl. 



FIRST VOLUME. — KITCHEN UTENSILS. 



(c.) Teshio-zara. A small, porce- 
lain pickle dish. 

(d.) Sara. A flat, porcelain 
dish. 

(e.) Ko-donburi. A small bowl. 
(/.) Hashi. Chopsticks, made 

of wood or ivory, used to 

eat with. 

Fig. 54. — Kan-dokuri. A porcelain 
bottle for heating Sake (liquor) 
in hot water. 
(a.) GJwku. A small Sake cup, 
made of porcelain. 
„ 55. — Bon. A wooden tray, round 

or square, with low edge. 
„ 56. — Hiro-buta. A large tray, 
or waiter. 
(a.) Bonburi. A porcelain bowl. 
(b.) Kozara. Small plates. 
(c.) Sara. A platter. 
[d.) Haisen. A porcelain basin 

for rinsing cups. 
(e.) Shoyu-tsugi. A soy holder. 
(/.) Nuri-bashi. Lacquered 
chopsticks for relishes. 
,, 57. — Kumi-futamono . A nest of 
3 or 5 deep, porcelain dishes, 
square or round, with a cover, 
in which food is kept. 
,, 58. — Gha-dzutsu. A tin canister 

or box for holding tea. 
„ 59. — Gha-hqji. A tea-firer, for 
heating or firing tea leaves. 
Is made of bent wood with 
paper bottom. 
,, 60. — Yunomi-chaican. A tea cup, 
and usually has a wooden 
cover. 

61. — Gha-koshi. A tea strainer, 
— a bamboo basket, into 
which, when placed over the 



Yunomi- chateau, tea is put, 
and hot water poured over it. 
Fig. 62. — Bobin. A porcelain tea 
pot. 

„ 63. — Komo-kaburi. A large Sake 
tub, wrapped in straw mat- 
ting. 

,, 64. — Shoyu-daru. A soy tub. 

,, 65. — Kata-kuchi. An open bowl 
with a lip on one side, used 
in drawing Sake or Shdyu 
into vessels having a narrow 
mouth. 

,, 66. — Tokuri. A porcelain bottle 
with long slender neck, used 
for holding Sake, vinegar, 
soy, &c. 

,, 67 .—Kiridame. Coarsely lac- 
quered, wooden boxes of 
various sizes, placed one on 
top of another — the smallest 
at the top ; deeper and coarser 
than Jubako, — used for hold- 
ing cooked food. 

,, 68. — Jubako. A nest of 3 or 5 
square, shallow, wooden boxes, 
each of similar size and design, 
placed one on top of another. 
Same use as above. Some 
are gold lacquered. 

,, 69. — Nedzumi-irazu. A closed 
cupboard with doors and 
drawers, used for keeping 
food from rats. This picture 
shows a jar, bowl and a nest 
of dishes on its shelves. 

„ 70. — Bo-soku. Candles. Paper 
well pitched is twisted into a 
wick, to which wax stirred in 
oil is daubed by hand, — then 
dried, and the operation 



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FIRST VOLUME — KITCHEN UTENSILS. 



repeated until a candle of 
proper size is obtained. It is 
round, slightly tapering, and 
varies in size and length. 
"What is called Seiyd-rd, or 
foreign candle, has a wick 
made of cotton thread, and is 
manufactured differently. 
(a.) Bosoku-bako. A candle box. 
Fig. 71. — Ghochin. A lantern in 
which a candle is burnt. Its 
frame is made of finely split 
bamboo, which is covered with 
paper. It may be oval or 
round, and can be shut upon 
itself when not in use. 
„ 72. — Hoki. A broom for sweep- 
ing rooms. Those made of 
the bark of Shuro or chamae- 



rops excelsa are called Shuro- 
bold. 

Fig. 73. — Hataki. A duster made of 
feathers, or more usually of 
paper, silk, cotton, or cloth 
strips tied to an end of a rod. 
„ 74. — Fumi-dai. Footstool. A 
stand used for reaching high. 
It also forms a receptacle for 
waste paper. 
75. — Zori. Sandals made of 
bamboo bark, — are worn" on 
wooden floors. 
,, 76. — Katsubushi-bako. A small 
wooden box with cover, con- 
taining dried and smoked flesh 
of the bonito (which is used 
for flavoring soup) and a knife 
for shaving the same. 



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